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Sausage and Egg Casserole Recipe

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This recipe for Sausage and Egg Casserole, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
treva jackson
Added: Thursday, August 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups shredded sharp cheddar cheese
2 cans (12 oz.) evaporated milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
Black pepper to taste

Directions:
Directions:
Grease 13 x 9 baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk,, eggs, dry mustard, onion powder and pepper in bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.

Preheat oven to 325.

Bake casserole for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.

Number Of Servings:
Number Of Servings:
8

 

 

 

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